Crock Pot Pork Chops + Video

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Crock Pot Pork Chops are made with the easiest slow cooker recipe ever. Toss the ingredients in and return to juicy chops, ready to eat!

Crock Pot Pork Chops on a plate with rice

Using a slow cooker is the perfect way to save time on the busiest days. These crock pot boneless pork chops are perfectly tender, melt in your mouth meat cooked in the most spectacular sauce.

If you’re looking for easy pork Crock Pot recipes, you’ve got to try my Crock Pot Pork Sirloin Tip Roast.

Spice rubbed pork roast slow cooked to glorious perfection with only 20 minutes of active cook time makes this the best carnita recipe I have ever made!

Or, this Slow Cooker Pork Carnitas recipe makes luscious, slow-cooked meat that is so soft and juicy, it melts in your mouth. The carnitas are perfectly seasoned with robust flavor.

sauce ingredients in slow cooker

How to Make Crock Pot Pork Chops

Making slow cooker pork-chops is seriously so easy. Just toss the ingredients into the pot and set it to low.

This recipe takes just a few minutes of preparation and your Crockpot does the rest. Come back to it hours later and you’ll find perfectly tender, melt in your mouth pork ready to serve!


Watch the video below to see how easy it is to make crock pot pork chops!

Tips for making the best boneless pork chops

Using thick-cut chops is essential. Thinner cuts cook too quickly so you will not have the same results.

Add chili paste according to your desired heat level. We use 3 tablespoons for a little kick. If you prefer a milder flavor, add less or omit it altogether. It is fabulous either way.

Cook times will vary based on your Crockpot and the thickness of your chops. It’s important that you don’t overcook your meat or it will be dry and tough.

crock  pot pork chops in sauce

Why we use boneless pork chops

We like to use boneless meat for this recipe because it reduces the cooking time. Just be sure that you use a thick-cut chop so the meat stays juicy.

Also, when choosing the meat, look for cuts that have some fat (marbling).

Lean meat isn’t the best choice for crockpot cooking – you need the fat and marbling to keep the food moist.

When it’s time to remove them from the slow cooker, you will need to use a spatula to take them out of the slow cooker. This is because they are so tender, they may even fall apart.

crock pot boneless pork chops cooking in sauce

Will the recipe work with bone in pork chops?

Yes, you can make this recipe with bone in chops if you want to.

Be sure to look for chops between 1 and 1 1/2 inches thick. Also, be careful not to cook them for too long. Overcooked meat will be dry and tough.

Can you freeze the leftovers?

Yes, you can easily freeze leftover chops. Just place them in an airtight container or a freezer bag. Then, store them in the freezer and use them within 6 months.

pouring the slurry in the slow cooker

How to reheat leftovers

Reheating leftover pork couldn’t be easier!

  1. Preheat the oven to 350F. Then, add 2 tablespoons of water or beef broth to a baking pan.
  2. Place the meat in the pan and cover it with aluminum foil.
  3. Then, cook them for between 10 and 15 minutes, depending on the thickness of your chops.
pork chops in gravy

Serving suggestions

If you’re wondering what to serve with this meal, I have a few suggestions. Pork is delicious over rice, potatoes, or noodles.

Other side dishes that taste great with this Crock Pot Pork Chop recipe:

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boneless pork chops on a plate with broccoli and rice

Other Easy Crock Pot Recipes

Crock Pot Pork Chops On Plate

Crock Pot Pork Chops + Video

Donna Elick
Crock Pot Pork Chops is the easiest pork dinner ever! Tender, juicy boneless pork chops can be yours with this slow cooker pork chop recipe!
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 5 hrs
Total Time 5 hrs 5 mins
Course Main
Cuisine American
Method Slow Cooker
Servings 8


  • 1/2 cup light brown sugar, packed
  • 1/2 cup ketchup
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon red chile paste, 1 – 3 tablespoons, I used Gourmet Garden
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 5 pounds boneless pork chops, 3 to 5 pounds, thick cut 1"- 1 1/2"
  • 1/4 cup cornstarch


  • Add ingredients (except pork chops and corn starch) to a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 4 hours.
  • After 4 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake the living tar out of it, to create a slurry. Add the slurry to the crockpot. Stir and cover, cook 1 more hour.
  • Check for doneness with an instant-read digital cooking thermometer. The internal temperature of the chops should be at least 145°F. If the pork chops need longer, cover the pot and continue cooking.
  • Serve and enjoy!


Donna’s Notes

Add chili paste according to your desired heat level. We used 3 tablespoons as we like a little kick. If you prefer it more mild add less, or omit it altogether. It is fabulous either way.
Cook times will vary based on your slow cooker and the thickness of your pork chops.
*Cook time has been changed from 7 hours total. After further testing in different slow cookers we found the best results come in about 5 hours total.


Serving: 1 | Calories: 530cal | Carbohydrates: 23g | Protein: 62g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 190mg | Sodium: 709mg | Sugar: 17g | Fiber: 1g | Calcium: 38mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
crock pot pork chops close up photo

Originally published December 2014, updated and republished September 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. Ugh! I've got this all ready to go in ther crock pot and I just realized it called for thick chops and I just have thin cut. Do I just reduce the cooking time, or am I screwed?

  2. I used two pork stakes and two pork chops. The stakes came out more tender and less dry then the chops. The sauce I thickened on the stove first, I removed the pork and then added the sauce to the juices in the crock pot. Then I added the meat back in. I did add three T of Chile sauce as noted in the recipe. The sauce is wonderful. I poured it onto a baked potato too. Yum, this is a keeper.

  3. Absolutely love this recipe, but I use only 2 tea spoons, as it's got a good kick to it, and we don't want our tongues on fire…. As there's only 2 of us I put the rest in two portion tubs and freeze it for another day when I don't have time to cook, and it comes out just as tasty as it went in the freezer.

    1. I used country style ribs, bone in… fat wasn't a problem… once you make the slurry, it's fine… and so flavourful!!! 🙂

  4. I made these today…. used some country ribs that I found at the store… Since I am Lazy Keto, I used Splenda Brown Sugar and Heinz no sugar added ketchup… turned out amazing! Will definitely be going into my favourites binder!

  5. Great recipe. I've got kids, so no chilis, but it was still a hit. Definitely do it again, but I'll need to have cornstarch next time. Forgot it, so I used flour.

  6. A fabulous recipe for pork chops that doesn't require browning nor does it call for cream of something soup. I used two tablespoons of chile paste and it was not too hot for even the most heat-sensitive diners at our table. I did not have thick cut pork chops on hand (my preferred cut is thick), so used thinner pork chops and cut the cook time to 2.5 hours in a four quart slow cooker. The chops were above the recommended internal temperature for pork chops (145 degrees) and the sauce was thick enough on its own so I did not use a cornstarch slurry. Fortunately, the pork chops were still fork-tender and tasty. Checking for doneness with a meat thermometer would be better than cooking by time.

    All of the family liked this recipe and it will be put into our regular rotation — with thick chops next time! Thank you for such a unique and simple recipe.

  7. Made this tonite exactly as written, served on a bed of jasmine rice & it was delicious! It was a little too spicy for me (although that didn't stop me from chowing down), so next time will reduce the amount of chile paste.

  8. I searched other questions, maybe I missed it, so sorry for the repeated question…can I make this in my Instant Pot? I love the original, but have been on an Instant Pot run and would love to try it! Thank you!

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